Pecan Encrusted Pork Tenderloins

• 2 pork tenderloin
• 4 egg whites
• 6 -8 tablespoons raspberry honey mustard or 6 -8 tablespoons honey mustard
• 2 cups coarsely chopped pecans
• 2 cups fine dry breadcrumbs
• 14 cup flour, seasoned with
• salt and pepper
• 12 cup whipping cream
• 2 tablespoons raspberry honey mustard or 2 tablespoons honey mustard

1. Trim the tenderloins, removing any excess fat and the silver skin (which is tough to chew), set aside.
2. Whip egg whites until frothy; beat in honey mustard.
3. In a baking dish, combine bread crumbs and pecans.
4. Dredge tenderloins in seasoned flour to coat the meat lightly on all surfaces.
5. Dip tenderloins in the egg white mixture.
6. Roll in pecan mixture.
7. Arrange tenderloins in a greased shallow baking pan.
8. Bake at 425F for 30 minutes or until internal temparature is 160 degrees.
9. Let stand 10 minutes.
10. Meanwhile, in a saucepan, mix cream and raspberry honey mustard for a sauce.
11. Cook, stirring, just until warm.
12. Cut tenderloin, crosswise, into 3/4 inch slices.
13. Arrange on serving platter.
14. Drizzle with sauce.

pork tenderloin, egg whites, honey, pecans, breadcrumbs, flour, salt, whipping cream, honey

Taken from www.food.com/recipe/pecan-encrusted-pork-tenderloins-57914 (may not work)